For the gravy to go with the Roast Pork, I made a variation of Easy Poultry Gravy. Up to 4 Tbs. of fat from the pork Unsalted butter if less than 4 Tbs. of fat Handful of mushrooms, chopped ¼ onion, chopped 2 cloves garlic, chopped ¼ cup all-purpose flour 4 cups chicken broth (low Read More …
Carol’s mother was the child of immigrants from Bohemia, where roast pork is very popular, and roast pork was the comfort food of her childhood. Our last dinner with Nick was roast pork, with gravy and smashed potatoes. This is how I prepared the roast pork, with some guidance from an article in SeriousEats. You Read More …
This Belgian recipe is adapted from Ruth Van Warebeek’s Everybody Eats Well in Belgium Cookbook. It will feed 4-6 persons and will take 1.5-3 hours depending on the size of the pork pieces which are roasted. I roasted a ~2.5 lb. package of pork tenderloins, which turned out to consist of 2 tenderloins, each of Read More …
Since we recently went to Romania, I have kept my eyes open for Romanian recipes to try. I spotted one on 177MilkStreet.com which I tried with success. The unusual parts of this soup are that it is flavored with caraway seeds and vinegar, and garnished with Pickled Red Onions. This will Take about 2 hours Read More …
Looking at the blog, every few years I make another batch of pulled pork and write it up. This version was loosely based on Robb Walsh’s Texas Eats. Pulled pork is extremely simple, but is also hard because it takes so long. I have choir rehearsal on Thursday nights, which always means that I get Read More …
This recipe is adapted from Serious Eats and shows the variety of Mexican food. It came from Puebla and apparently from Middle Eastern immigrants who brought the shawarma technique with them and then adapted it to Mexican ingredients and tastes. This home version roasts the meat at a low temperature in a loaf pan and Read More …
This was the first dish which I cooked from Winson Presents: A Taiwanese-American Cookbook. It was described as the favorite dish of the father of one of the authors. This used several specialty ingredients, most of which I was able to find at the New Grand supermarket. (The one I could not find was Bull Read More …
When I used to go to Houston on business trips, one of my favorite meals was the Cajun sausage boudin with a wedge salad at Pappadeaux’s. Since boudin is hard to find in Richmond, when I visited Nick last week we made a large batch of boudin which we shared. We followed a recipe in Read More …
The NZ Herald had a few recipes from Philippa Cameron’s new book Winter Warmers: Recipes and stories from a New Zealand high country station. One of them involved pork sausages, and I decided to make it since I had 2 leftover Italian sausages in the refrigerator. (It would normally be made with bratwurst or Cumberland Read More …
I previously posted Pork Braised in Milk , which was an Argentine dish of Italian origins. I recently made a simpler version of this idea from www.mountainviewtoday.ca, an Alberta newspaper. I thought the idea was very good, but needed more cooking time than in the original recipe, which was 80 minutes at 325 degrees. I Read More …